📝 About This Recipe
Hailing from the wind-swept Valtellina valley in Northern Italy, Bresaola is the crown jewel of cured meats, celebrated for its lean profile and deep ruby hue. Unlike many charcuterie items, this beef is air-dried rather than smoked, resulting in a silky texture and a complex, aromatic flavor profile of clove, juniper, and black pepper. This recipe guides you through the patient, rewarding process of transforming a simple cut of beef into a sophisticated delicacy that melts on the tongue.
🥗 Ingredients
The Meat
- 3 lbs Beef Eye of Round or Top Round (trimmed of all silver skin and external fat)
The Cure Mix
- 45 grams Kosher Salt (approximately 3% of meat weight)
- 3.5 grams Curing Salt #2 (Prague Powder #2) (essential for long-term dry curing safety)
- 15 grams Granulated Sugar (to balance the salt and feed beneficial bacteria)
- 10 grams Black Peppercorns (coarsely cracked)
- 5 grams Juniper Berries (crushed)
- 1 teaspoon Dried Rosemary (crushed)
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cinnamon (a classic Valtellina secret)
- 1/4 teaspoon Ground Cloves
The Traditional Carpaccio Service
- 3 tablespoons Extra Virgin Olive Oil (highest quality available)
- 1 tablespoon Fresh Lemon Juice
- 2 cups Arugula (Rocket) (wild baby arugula is best)
- 2 ounces Parmigiano-Reggiano (shaved into thin curls)
- 1 tablespoon Capers (drained and patted dry)
👨🍳 Instructions
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1
Thoroughly clean the beef, removing every trace of silver skin, gristle, and fat. This is crucial as fat can go rancid during the long drying process.
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2
In a small bowl, combine the kosher salt, curing salt #2, sugar, and all the spices. Mix well to ensure the curing salt is evenly distributed.
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3
Massage the cure mix into the beef, ensuring every inch of the surface is coated. Use all of the measured cure.
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4
Place the seasoned beef into a vacuum-seal bag and seal it, or place it in a heavy-duty Ziploc bag, squeezing out as much air as possible.
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5
Refrigerate the beef for 14 days. Every 24 hours, flip the bag and massage the meat slightly to redistribute the brine that forms inside.
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6
After 14 days, remove the beef from the bag. Rinse it thoroughly under cold water to remove excess salt and spices, then pat it completely dry with paper towels.
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7
Optional but recommended: Truss the meat tightly with butcher's twine every inch to maintain a uniform cylindrical shape, which ensures even drying.
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8
Weigh the meat and record this 'starting weight.' Calculate your target weight, which is a 35-40% reduction from the starting weight.
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9
Wrap the beef in a breathable layer like cheesecloth or a specialized collagen casing. Hang the beef in a cool, humid environment (ideally 50-55°F with 70-75% humidity).
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10
Monitor the meat weekly. If small spots of white mold appear, wipe them off with a cloth dipped in vinegar. If green or black mold appears, discard the meat.
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11
Once the beef has lost at least 35% of its original weight (usually taking 3 to 5 weeks), remove it from the drying area.
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12
To serve, slice the Bresaola paper-thin using a meat slicer or a very sharp carving knife. It should be translucent when held to the light.
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13
Arrange the slices on a chilled plate, top with arugula, shaved Parmesan, and a drizzle of olive oil and lemon juice.
💡 Chef's Tips
Always use a digital scale for the curing salts; precision is vital for food safety. If you don't have a curing chamber, a dedicated wine fridge is often the perfect environment for drying. Ensure the meat is completely lean, as beef fat does not cure well and can develop an 'off' flavor. For the easiest thin slicing, place the finished Bresaola in the freezer for 20 minutes before cutting. Be patient; the flavor develops significantly in the final 5% of weight loss.
🍽️ Serving Suggestions
Pair with a crisp Valtellina Superiore or a light-bodied Nebbiolo to cut through the richness. Serve alongside crusty ciabatta bread rubbed with a clove of raw garlic. Accompany with pickled cipollini onions or cornichons for a bright acid contrast. A chilled glass of Franciacorta or dry Prosecco makes for a perfect aperitivo pairing. Top with a few drops of aged balsamic vinegar for an extra layer of sweetness and depth.